Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl. Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract. Mix flour mixture into the butter mixture until just combined; do not overmix.
Roughly chop the chocolate and fold it n. Cover the bowl and chill the cookie dough for at least 4 hours (but up to 48). Preheat the oven to 180C/ 350F/ GM 4 and line several baking sheets with baking parchment. Take a scoop of the cookie dough (around 50g-60g) and roll it into a ball.
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Beat in the dry mixture until a few streaks of flour remain. Add chocolate (and nuts, if using) and beat just until combined. Cover the bowl and chill for at least 4 hours but preferably overnight. Position racks in upper and lower thirds of oven. Preheat oven to 375°F/190° Line two baking sheets with parchment paper.
Instructions. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Add almond flour, baking soda, coconut flour, salt, and xanthan gum to a small bowl. Whisk to combine. Add butter and sweetener to a large bowl (with an electric mixer) or stand mixer. Instructions. Preheat the oven to 350 degrees. In a large bowl or the bowl of a stand mixer, cream together the butter, brown sugar, sugar, and espresso powder on medium speed until smooth about a minute. Add the eggs and vanilla extract and stir to combine.
Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire
Learn how to make soft, thick, chewy cookies with espresso infused dough and gooey chocolate chips. These cookies are perfect for coffee lovers and non-coffee lovers alike. kKeytu.
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    • chocolate chip coffee cookies